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TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon canola oil
  • 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
  • 1/4 cup fat-free milk
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons lemon juice
  • 1/8 teaspoon pepper
  • 1/8 teaspoon Worcestershire sauce
  • 4 lemon slices
  • Hot cooked spaghetti, optional
  • Additional minced fresh parsley, optional

Nutritional Facts

1 serving (calculated without spaghetti) equals 242 calories, 12 g fat (3 g saturated fat), 73 mg cholesterol, 643 mg sodium, 8 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

Directions

  1. In a nonstick skillet, cook chicken in oil until golden brown on both sides.
  2. In a large bowl, combine the soup, milk, parsley, lemon juice, pepper and Worcestershire sauce. Pour over chicken. Top each chicken breast with a lemon slice. Reduce heat; cover and cook for 5 minutes or until a thermometer reads 170°. Serve with spaghetti if desired. Sprinkle with additional parsley if desired. Yield: 4 servings.
Originally published as Chicken in Creamy Gravy in Home-Style Cooking with Cream Soup 2006, p126

Nutritional Facts

1 serving (calculated without spaghetti) equals 242 calories, 12 g fat (3 g saturated fat), 73 mg cholesterol, 643 mg sodium, 8 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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